Black Rice Walnut Madeleines
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A 15-minute rest in the fridge before baking helps the batter rise into the madeleine's raised hump.
Read more
Black rice flour gives the crumb a purple cast, and coarsely chopped walnuts turn up here and there.
Ingredients
Instructions
- 1
Melt 90g unsalted butter and cool to around 50°C.
Preheat the oven to 190°C and prepare the madeleine molds by brushing with butter and dusting with a thin coating of flour.
- 2
Whisk 2 eggs, 80g sugar, and 15g honey with a hand mixer for 2 to 3 minutes until the mixture turns pale and increases in volume.
- 3
Sift together 100g cake flour, 30g black rice flour, 4g baking powder, and 1g salt into the egg mixture.
Fold gently with a spatula to avoid deflating the foam.
- 4
Fold in the cooled melted butter and 40g roughly chopped walnuts until the batter turns glossy and the butter is fully incorporated.
- 5
Refrigerate the batter for 15 minutes.
The cold rest stabilizes the batter and is what causes the signature hump to form in the oven. Fill each madeleine mold to 80%.
- 6
Bake at 190°C for 10 to 12 minutes until the edges are golden brown and the signature hump has risen in the center.
Remove immediately and cool on a wire rack.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Honey Madeleines (Buttery Shell-Shaped French Cakes)
cake flour, baking powder
Hallabong Marmalade Madeleines
cake flour, baking powder
Vanilla Honey Madeleines
cake flour, baking powder